whole30

Not Your Grandma's Tuna Fish Sandwich

As a child, I ate my fair share of tuna fish sandwiches. Mayo heavy. White Wonder Bread buttered. It always tasted better when my grandma made my sandwich. 
As an adult, I was sad to learn soy is in most tuna fish pouches/cans. 

Time to elevate the tuna fish sandwich with real ingredients.   

I was standing in my kitchen with leftover wild-caught sockeye salmon from dinner prior & hummus. Just as I'd combine the tuna and mayo together in a bowl, I did the same for the salmon and hummus. I went a step further and added a bit of homemade pesto.

My husband is always my guinea pig.

I toasted two pieces fo sourdough. Drizzled garlic infused oil of the bread, sprinkled a bit of CampMix. I took a bite. The texture was divine and perfect with the warm toasted bread. I could taste the lemon from the salmon, the freshness of the basil, and the spice from the hummus. I served the sandwich to my husband.

He took a bite, groaned, and smiled.

Approval.

I also added it to a spinach salad. Drizzled garlic infused oil over it.

Delish!  

I enjoyed the salmon mixture with a spinach salad with creamy brown rice. 

I don't think this needs a detailed instructional. Above I mentioned my spicy hummus and garlic infused oil, which is what I used in this recipe. The leftover salmon was poached in olive oil and lemon pepper seasoning the night before. Here is the pesto recipe as I don't have it as an individual post. 

Ingredients for Pesto

Basil

About 1/4 cup minced garlic

1 cup extra light olive oil (infused oil works too)

A few mint leaves

A squirt of Meyer Lemon

Dash of crushed red pepper (optional)

Dash CampMix 

In the food chopper, I have the KitchenAid 3.5-Cup Food Chopper, fill to top with basil leaves and a few mint leaves. Add garlic and seasonings. Blend. After I dry mix, I use a spoon and scrape the mixture back into the middle. I found this method blends better especially if some of the basil and mint leaves don't thoroughly chop up. 

Add the olive oil and lemon (watch out for the seeds). Chop again.

Please taste. I can't emphasize enough to taste as you cook. Everyone's palates differ. Some prefer garlic. Others salt. 

I tend to go lighter with the seasonings because you can always add but you can't take away.

This is a great alternative if you aren't a fan of mayonnaise and looking to try something new with fish.

Products used in this recipe

 

 

   

 

Air Fryer Hard Boiled Eggs

Eggs.
Poached. Basted. Hard boiled. 
I'm all in. 
I was aware of the hard boiled egg in the Instant Pot but I use my air fryer daily and I don't my IP. Why not use it for eggs? Though I have a few easy egg recipes for the air fryer I will start with hard boiled. It's a diverse use of eggs. They can be eaten alone with a sprinkle of salt and pepper or in a salad. Great source of protein. 

I bought the Air Fryer Accessories 7pcs for Gowise Phillips and Cozyna or More Brand, fit all 3.7QT 5.3QT 5.8QT with 7 Inch Diameter. It comes with 1 Cake Barrel, 1 Pizza Pan (I use for fried eggs), 1 Metal Holder, 1 Multi-Purpose Rack with Skewers,1 Silicone Mat, 1 tong and 1 Pan gripper. 

Because of my food allergies, I must be careful what kind of eggs I use. I've NEVER had issues with Vital Farms.

The air fryer I own is GoWISE USA 5.8-Quarts 8-in-1 Electric Air Fryer XL. Times may vary depending on size and amount of heat it pumps out. I typically make two eggs, it's enough for me but others like to make half a dozen.

I was pleasantly surprised how easy the shells came off. It's one of the things I used to hate about hard boiled eggs. 

What equipment you will need: 

Air Fryer

Wire Rack

Ingredients

2 cold eggs but more than welcome to use more.

Instructions

Insert wire rack in the basket. Place eggs on top of the wire rack. Carefully close the air fryer. Set the temp of the air fryer to 250 for 17 minutes. The time may need to lengthen if you have a small air fryer. And you don't need to preheat. 

Prepare the ice water bath.

When done take them out with tongs and into the ice water. I leave mine in for about fifteen minutes.

Peel and enjoy!

I recommend testing with one egg. Get a feel for the process and the air fryer.  

They also go great with garlic and basil infused olive oil (Low FODMAP friendly). Next recipe... 

Products used with the recipe:

 

 

 

 

 

 

Paleo Cucumber Dill Ranch Dressing - Tzatziki Inspired

I stand with the refrigerator door open. What to make? Not in the mood for chicken or fish. I want something light. Salad? Yes but I don't want a vinegarette. I made mayo the following day, my eyes move to the fresh dill, lemon, and cucumber. 
Tzatziki inspired. 
In my pantry, I have organic lite coconut milk. A staple for our family. 
I've made this ranch before but not with cucumbers.  

Oh. My. Goodness. 

I could live off this dressing. Dip jicama fries in it. Or turmeric chicken nuggets in the air fryer.

The added cucumber reminded me of my favorite gyro place in North Carolina. Perhaps, my next recipe. Hmmmmmm.

Let's get to the deliciousness.  

Ingredients

For the mayo

1 cup of light tasting olive oil

One free range egg

1/2 teaspoon of dijon mustard

1/2 of a lemon

CampMIX or Simply Organic All-Seasons Salt (I use both) or any seasonings of your choice. 

For the dressing

1/3 cup of the paleo mayo

1/4 cup full-fat canned coconut milk (I use Thai Kitchen)

1/2 lemon

2 tablespoons of fresh dill

1 clove of garlic

1/2 medium peeled cucumber

Instructions

Make the mayo: In a blender add 1/4 of the olive oil, egg, mustard, squeeze in lemon (watch out for those seeds), and seasonings. Blend on low. Once blended open the central part of the blender and slowly pour in remaining olive oil. It will start to thicken. Stop the blender. Give it a little stir. Taste and decide if you want to add more lemon or seasonings. Put the mayo in a container, cover and put in the refrigerator.  

Make the dressing: In a food processor, I use the KitchenAid Mini Food Processor, add mayo, coconut milk, lemon, dill, garlic, cucumber, and seasonings. Pulse a few times until the cucumber is chopped into tiny bits. Taste. Add any additional seasonings. If you want a thicker dressing, add a bit more mayo.

I like mine thinner. Reminds me of the homemade ranch I had as a child. 

My husband added a homemade pita triangle and turmeric chicken to his salad. Can't forget the sliced black olives. Another family staple.

This dressing is soy, gluten, and dairy-free. Vegetarian-friendly. Versatile. Simple and delicious.

Products used in this recipe. 

  

But It's Fishhhhhhhhhh

Lately fish has made an appearance at our dinner table almost every day. Once a week I will make tacos or burgers mainly for the boys. I've noticed my food sensitivities and digestive issues amplifying with each passing year. Chicken on occasion but red meat and pork shred my insides. I feel less swollen and uncomfortable when I eat fish. 

Bread, rice, corn, and beans are also my enemies. Options are limited therefore I need to be creative. Though I lean towards the Paleo lifestyle, I'm not strict on a singular food plan. One size doesn't fit all.

While at Publix the other day I discovered spiraled butternut squash. I love butternut squash but for me to attempt to spiral it with my little device -- nope. It was worth the $3.15. 
Halibut and grouper are my favorite white fishes. Both are spendy, but you get what you pay for. Halibut doesn't smell or taste fishy. The buttery texture is euphoric. The filets are thick and after I eat one I'm full for hours. 

I decided to try something new with the butternut squash spirals and halibut.

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Preheat oven to 380. Line a 9x9 pan with non-stick foil. Easy to fold and throw away when done.

Add spiraled butternut squash on the bottom, halibut in the center, pour over lighttasting olive oil until all are covered. Squeeze one lemon on the halibut. Season with lemon pepper. Add butter to the top. 20-25 minutes later...

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I spooned out a bit of the oil/butter/lemon awesomeness in the pan and drizzled over the fish. Oh. My. Word. 

Obsessed. 

The combination of sweet from the butternut squash and savory from the fish is divine. This meal is simple, quick, and clean up is nothing. And butternut squash is great for magnesium which is a nutrient my digestive system needs more of.   

Ingredients

1 wild-caught halibut filet

Spiral butternut squash (I'm confident one could do this at home but I like the Publix method better)

1 lemon

Soy-free butter

1/2 cup of light tasting olive oil

CampMIX Lemon Pepper